2. Add chickpeas to a small mixing bowl and toss with 1 tablespoon oil, tandoori masala spice blend, salt and turmeric. Arrange on one side of the baking sheet.

3. Slice the sweet potatoes into 3cm rounds with skin on. Using the other half of the baking sheet, arrange the rounds in a single layer and drizzle with the remaining tablespoon oil.

4. Bake for 20 minutes, then remove from oven to toss chickpeas and flip sweet potatoes to ensure even cooking. Return to the oven and cook for a further 10-15 minutes, or until the sweet potatoes are tender and golden brown, and chickpeas are firm and crispy.

5. Meanwhile, prepare the dressing: Add tahini, lemon juice and maple syrup to a mixing bowl and whisk to combine. Thin with hot water until pourable. Once the potatoes and chickpeas are done roasting, let cool for a few minutes.

6. Meanwhile, tear the leafy greens into bite-size pieces, removing the large stems.

7. To serve, divide the leafy greens between serving dishes and top with sweet potatoes, chickpeas and dressing. Garnish with some chopped coriander leaves.